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Thursday, April 17, 2008
Kitchen Gardener To Be
Kitchen Gardener To Be
As the thermometer finally awakes from its winter slumber today, I am, naturally, thinking about spring.  Soon it will be time for me to assume my first annual role as groundskeeper of my little plot in Camden, and I have high ambitions.  My friends at Goose River Greenery in Rockport are going to help me plan my cook’s garden, which I’m hoping will include all kinds of herbs, tomatoes, cucumbers, peas, potatoes, squash, carrots, and anything else I can fit in my small backyard.  I have visions of fresh salads and grilled vegetables in my head: somehow my garden-to-be represents the beginning of my more pastoral existence.

Another Mainer is far more advanced in the kitchen garden world.  Roger Doiron, founder of Kitchen Gardeners International and the Eat Local Foods Coalition of Maine was featured in a NYTimes article by Anne Raver published today.  Amongst his many initiatives, Doiron has petitioned that the next president start a garden on White House grounds to provide much of the food for the White House.  Visit his post “Eat the View” at www.ondayone.org for more details.

Posted on Thursday, April 17, 2008 in Permalink

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About This Blog

We don’t need Saveur, Gourmet, and Food & Wine magazines to tell us (though we appreciate the mentions) that our state is renowned for its culinary excellence. From fresh produce to plates of haute cuisine, it’s all here, and The Maine Mouth will help you find it. A combination of Maine food information and inspiration, The Maine Mouth is the place where you can get the word of mouth advice that will lead you to the good eats—and all that is related to it—from York to Fort Kent. I’ll be traveling across the state to farm stands, top restaurants, burger joints, bakeries, clam shacks, ice cream stands, wineries, and more, and reporting about the places worth seeking out. Plus I’ll include some recipes and stories from my own Maine experiences. I hope you'll help by sending in your own suggestions and comments so the Maine Mouth spouts off (pun intended) a true food dialogue that spans the entire state.

—Kathleen Fleury
kfleury@downeast.com

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